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Post by ilya11 on Oct 17, 2021 16:58:19 GMT -5
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flos
Junior Member
Posts: 58
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Post by flos on Oct 18, 2021 7:08:48 GMT -5
So this is the new object of desire ...
does it taste better? are there any of them by chance among the group members?
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Post by ilya11 on Oct 18, 2021 7:49:14 GMT -5
I have read this article and found it not much convincing.
There are no a real hardiness data from open ground, just a comparison between integrity of poncirus and Chongyi leaves held at 0°C. It seems that Chongui leaves are more resistant, but no data on stem hardiness, so maybe the effect on poncirus just reflects its preparation for leaf drop.
The rest of the article is a demonstration that markers associated with hardiness are following logically the time of incubation at a temperature around freezing point. |
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Post by Sylvain on Oct 18, 2021 9:26:36 GMT -5
And that these wild mandarins are much more acidic than cultivated mandarins.
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kumin
Full Member
SE Pennsylvania, 45 miles north of Chesapeake Bay, Zone 6b
Posts: 113
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Post by kumin on Oct 18, 2021 11:56:18 GMT -5
I likewise have reservations with accepting the conclusion that the hardiness exceeds that of Poncirus. First, it's native to mountains in South China. Second, there don't appear to be test results much below 0°C. Testing Poncirus and this mandarin in side by side comparisons at -30°C would be convincing, if the assertion were substantiated.
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